Ingredients:

Directions:

Pat legs dry and dust lightly with flour. Dip in the two beaten egg whites, to which you have added, a little mustard and about a Tbsp. flour

Now, roll in your browned bread crumbs: Take four slices of bread and crumble in your food processor. You want these to be a little sturdy so pulse about 6 times.

Add a little garlic (fresh) now if you like it. Add a little melted butter and mix all together. Put on aluminum foil lined pan and spread out. Cook in 350 degree F. oven until very brown. Trust me on this one.

Once you have rolled your legs in crumbs, (the chicken, not yours, LOL) put them on a foil lined pan and bake in 350 degree F oven for about twenty minutes. It will of course, depend on how large your legs are.

This is a healthy low-carb alternative to fried chicken fingers. I am diabetic and have found a way to still enjoy a favorite food, and my family loves them!

Ingredients:

12 chicken tenderloins

3 eggs, beaten

dash of pepper

1/4 cup grated Parmesean cheese

1 bag BBQ pork rinds

Directions:

Preheat oven to 400 degrees F. Spray cookie sheet with cooking spray.

Add pepper to beaten egg. Crunch up pork rinds. I just vent the bag and pound them with my fists until they are finely crushed!

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Kind of fun.

Mix pork rinds and cheese in a bowl together. Dip chicken tender into egg mixture and then into pork rind mixture to coat it. Place on baking sheet. Continue until all chicken tenders are coated. Bake 20-25 minutes or until golden brown. Serve with your favorite dipping sauce!